***I followed the recipe closely, save for the green onions, which aren't available now. I scored the meat in a diamond pattern on both sides, as recommended in many other recipes I consulted, but I think I made the cuts way too deep. When cooked the meat resembled half of a Belgian waffle iron. Broiling on HIGH eight minutes on one side and six on the other left the middle a bit too red for my eye.

It came out pretty well, but the soy flavor dominated. I'd be inclined to halve the soy and double the bourbon (I used WT 101) if I were to try it again. Does anyone have enough experience to know whether that's a plausible modification?

Also the amount of marinade remaining was insufficient. I think the marinade portion of the recipe should be at least doubled.

Yours truly,Dave Morefield

12-08-2006, 23:32

T47

Re: More Bourbon Flavor Needed?

Dave,
I have never tried to change the recipe? I don't see why you can't try it, we use the low sodium soy, so I imagine it is more for flavor than anything else. We have always had enough for a little gravy on the mashers. I used WT101 as well, but I don't know if my kids or wife would like a stronger Bourbon flavor. Anyway, good luck.

I've made something similar with a marinade of soy sauce, sherry and black pepper. Mainly it gives the meat a sweet, flavorful crust. I guess I'm saying that this type of marinade is pretty forgiving so you should feel free to modify it at will. You won't go too far wrong. Also, I have been advised not to make sauce from used marinade. Although you would think that cooking the sauce will kill any beasties, just like cooking the meat does, that apparently is a bad practice. Better to make enough of the marinade so that some of it can be used for marinade and the rest can be used for sauce.

12-10-2006, 15:11

brendaj

Re: More Bourbon Flavor Needed?

Thanks Dave, for an excellent recipe.
I intend to try this soon. And Todd has plated it so beautifully (cool Fiesta plate...;-) that it is for sure on the menu this week.
Bj